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Cinnamon Swirl Doughnuts or Churros

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  • Prep 5 min
  • Total 15 min
  • Servings 10
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A cinnamon sugary snack everyone will love
Created May 8, 2017
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  • 2 tubes Pillsbury Grands Cinnamon Rolls
  • canola oil, for frying
  • 1/2 cup sugar (optional)
  • 2 tsp cinnamon (optional)


  • 1
    Open the tubes of cinnamon rolls and separate the rolls, removing the container of frosting.
  • 2
    If you’re making doughnuts, make a hole in each roll, shaping the dough into a doughnut shape, gently sealing the dough around the cinnamon filling - there’s no need to be perfect here.
  • 3
    To make churros, unroll each cinnamon roll and cut each strip of dough crosswise into thirds.
  • 4
    Twist each piece, containing any chunks of cinnamon filling inside the twisted dough where you can. (Again, no need to be perfect here.)
  • 5
    Set a heavy, shallow pot over medium-high heat and add about two inches of oil. Heat until the oil is hot, but not smoking - if you have a thermometer, it should read about 350˚F, or a scrap of bread should sizzle when you dip it in.
  • 6
    Carefully lower 3-4 doughnuts or churros into the pot at a time, without crowding. Cook for about a minute on the first side, or until it’s golden, then carefully flip with tongs or a slotted spoon and cook for a minute on the other side. If the dough is browning too quickly, reduce the heat.
  • 7
    As they cook, transfer to a paper towel lined plate or cookie sheet.
  • 8
    If you’re making doughnuts, scrape the containers of frosting into a shallow dish and microwave for 15 seconds, or until runny
  • 9
    Dip the top of each doughnut in the frosting to coat the top half, then set aside for a few minutes to set.
  • 10
    If you’re making churros, stir together the sugar and cinnamon in a shallow dish (save the frosting for another use) and roll the churros around in the sugar to coat while they’re still warm.
  • 11
    Makes 10 doughnuts or 30 churros.

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